Warm Pepper Dip

1
Joe 0

"Roasted peppers give this dip a robust flavor."

Ingredients

1 h 30 m servings 97 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Place the onion, bell pepper, tomatoes, jalapeno pepper, and garlic into a 2-quart baking dish. Season with the salt and pepper; drizzle with olive oil. Stir until the vegetables are completely coated with olive oil.
  3. Roast in the preheated oven until the the vegetables are tender and brown, about 1 hour, stirring every 15 minutes.
  4. Pour the vegetables and whipping cream into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree. Puree in batches until smooth and pour into a saucepan.
  5. Cook and stir the pureed dip over medium heat until it reaches a simmer. Stir in the shredded mozzarella cheese until melted. Serve hot.
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Reviews

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  1. 1 Ratings

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Simply wonderful and just think of all those antioxidents. Only 4 stars because as written it has too much uneccessary fat and calories. I lowered both by roasting the veggies in only 2Tbs of ...